This general tso's cauliflower is a healthy vegetarian version of a Chinese takeout favorite. Cauliflower florets are baked instead of fried, then tossed in an irresistible sticky-sweet sauce with green onions and sesame seeds. Serve it with rice for a delicious light meal that's ready in just 35 minutes!
Ingredients
The Cauliflower
1largecauliflower, cut into florets
1tablespooncooking oil
1tablespooncornstarch
1tablespoonsesame seeds
4green onions, sliced
The Sauce
1teaspoonsesame oil
1tablespoonfinely minced ginger
3clovesgarlic, finely minced
¼ cuphoisin sauce
2tablespoonsEACH: honey, rice vinegar, and soy sauce, gluten-free if needed
½ teaspoonchili flakes
½ teaspooncornstarch
Instructions
Preheat the oven to 425 degrees Fahrenheit. Line a baking tray with parchment paper. Place the cauliflower florets in a large bowl and toss with the oil and then the cornstarch. Transfer the cauliflower to the baking sheet and bake for 30 minutes, turning halfway.
1 large cauliflower, 1 tablespoon cooking oil, 1 tablespoon cornstarch
While the cauliflower is roasting, prepare the sauce. Add the sesame oil to a small frying pan over medium-high heat. Add the ginger and garlic and cook for 2 minutes. Add all the remaining ingredients and bring them to a boil. Whisk until smooth and thick.
1 tablespoon finely minced ginger, 3 cloves garlic, ¼ cup hoisin sauce, 2 tablespoons EACH: honey, rice vinegar, and soy sauce, 1 teaspoon sesame oil, ½ teaspoon chili flakes, ½ teaspoon cornstarch
Once the cauliflower has browned, remove it from the oven and place it in a large bowl. Toss with the sauce and then the sesame seeds and green onions. Serve immediately.